Rajma Masala Recipe
Rajma Masala, a popular North Indian dish made with red kidney beans in a rich and flavorful tomato-based gravy.
Rajma Masala Ingredients:
For Cooking Rajma (Kidney Beans):
1 cup dried rajma
4 cups water
1 bay leaf
1-inch cinnamon stick
1 teaspoon salt
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For Rajma Masala Gravy:
3 tablespoons oil or ghee
1 large onion, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, grated
2 large tomatoes, pureed
1/2 cup tomato paste
1 teaspoon cumin seeds
1 teaspoon red chili powder (adjust to your spice preference)
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala
1/2 teaspoon cumin powder
Salt to taste
1/2 cup heavy cream
Fresh coriander leaves for garnish
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Wash the dried kidney beans thoroughly under running water until the water becomes completely clear.
Soak the kidney beans in sufficient amount of water overnight or for eight hours. This will make it easier for them to cook.
Filter and wash the kidney beans.
Add bay leaves, cloves, cinnamon stick, dried kidney beans, four cups of water and salt in a pressure cooker.
Pressure cook on medium flame for 15-20 minutes or until the beans become soft and can be easily mashed with fingers. The exact time may depend on the type of rajma and the pressure cooker.
When the kidney beans are cooked, remove from flame and keep aside.
Preparing the Rajma Masala Gravy:
Heat oil or ghee in a large pan or kadhai on medium flame.
Add cumin seeds and let it crackle.
Add finely chopped onion and fry until it turns golden brown.
Add minced garlic and grated ginger. Fry for 2 minutes until the raw smell goes away.
Mix tomato puree and paste. Cook for 8 to 10 minutes until the mixture thickens and oil separates from the tomatoes.
Mix red chili powder, coriander powder, cumin powder, turmeric powder, garam masala and salt. Mix well and cook for two to three minutes.
Mix some of the cooking liquid with the cooked kidney beans. Change the consistency of the gravy if necessary. Cook on low flame for ten to fifteen minutes, so that the flavors blend.
Finally add heavy cream. Cook once again on low flame for two or three minutes.
Taste the level of spices and salt as per your preference.
Add fresh coriander leaves.
Your restaurant-style Rajma Masala is ready to be served! Serve it hot with steamed rice or naan or roti.
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